Kids LOVE them! 
Tuesday, April 5, 2011
Baked panko/ranch /parm chicken tenders
I'm not so good with measurements when I cook, so I'll wing it. I added approx: 2/3 cup panko bread crumbs 1 T ranch seasoning from the salad dressing packet 1/2 t garlic powder 1/4 c parmesean Mix an egg in another bowl. Dip chicken tender in egg and then in dry mixture. Bake 350F for 15-20min. I moved them to the top rack under high broil for the last couple of minutes. Dip in ranch dressing. 
Kids LOVE them!
Kids LOVE them! 
Wednesday, March 16, 2011
For St. Patrick's Day
I laughed last week watching Modern Family (duh) when they said "kale is the new spinach". It's my new favorite. Besides Baked Kale Chips, you HAVE to try:1 bunch of kale, remove stems
1/2 cup water
Juice from 1-2 lemons
1-2 T agave
Blend & strain. I didn't strain the first time and didn't mind chomping up the kale pulp, but I do like it better strained and smooth.
It's full of calcium and antioxidants. I feel so good after I drink this "grassy lemonade" and I think you will too! My 6yr old daughter even tried it this morning and liked it a lot.
Tuesday, March 15, 2011
Baked Chicken Chimichangas
Ingredients:
- 2/3 cup picante sauce or 2/3 cup your favorite salsa
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano leaves, crushed
- 1 1/2 cups cooked chicken, chopped
- 1 cup shredded cheddar cheese
- 2 green onions, chopped with some tops (about 1/4 cup)
- 6 (8 inch) flour tortillas
- 2 tablespoons margarine, melted
- shredded cheddar cheese, for serving
- chopped green onion, for serving
- picante sauce, for serving
Directions:
Prep Time: 20 mins
Total Time: 45 mins
- 1 Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
- 2 Place about 1/4 cup of the chicken mixture in the center of each tortilla.
- 3 Fold opposite sides over filling.
- 4 Roll up from bottom and place seam-side down on a baking sheet.
- 5 Brush with melted margarine.
- 6 Bake at 400°F for 25 minutes or until golden.
- 7 Garnish with additional cheese and green onion and serve salsa on the side.
Here's what I have to say...
This recipe was quick, easy, and tasty, which is really what I am all about. Therefore,
this recipe fall into the category of fabulous to me. There are many ways that I
make chimichangas, and some might be slightly better than this, but these are
by far the best tasting, quick, and low(er)-fat ones that I have encountered.
Enjoy!
Thursday, March 3, 2011
Sweet and Sour Caper Meatballs
Turkey Meatballs (thanks Kate!):
Ingredients:
1 c plain Greek yogurt
2 t ground black peppercorns
2 soft hot dog or hamburger buns
2 t salt
1/4 c whole milk
1 c flat leaf parsley, finely chopped
2 eggs, lightly beaten
2 cloves garlic, finely chopped
3 T olive oil, plus more for greasing pan
1 T basil, finely chopped
2 lbs ground turkey meat
3/4 c finely grated Parmesan cheese (fancy or green canister are both OK!)
Instructions:
Preheat oven to 425 degrees. Line three cookie sheets with foil and grease with olive oil.
1. Mix the yogurt, milk, oil and eggs together in a small bowl. Break the buns apart and place in the bottom of a large bowl. Pour yogurt mixture over the bread and let sit until soft.
2. Mix in the rest of the ingredients except the meat to the mixture.
3. Add the turkey and using your hands, lightly mix together. You don't want the mixture to be completely uniform - chunks of bread and streaks of herbs are OK. Overmixing makes tough hockey-puck-like meatballs.
4. Form into balls of about 1 tablespoon large. Roll lightly and place on the sheet so they are not touching.
5. Bake for 35-45 minutes, rotating halfway through. Meatballs are done when they are slightly browned on the outside. Check a meatball to make sure no pink remains in the center.
6. Serve with Sweet and Sour caper sauce and Rice pilaf or as part of spaghetti and meatballs with red sauce. Extras can be frozen and reheated in the toaster oven.
Sweet and Sour Caper Sauce (thanks Gail!):
Ingredients:
1-2 T olive oil
1 onion, chopped
1/4 cup parsley
3-4 cups peeled, diced tomatoes (canned is fine)
3/4 t salt
1/4 t cracked pepper
1/2 t basil
2 T sugar or honey or agave
6 T red wine vinegar
4 T capers
Saute onion and parsley in oil. Add all other ingredients and simmer until the meatballs are done. Spoon over meatballs (and rice, yum).
Ingredients:
1 c plain Greek yogurt
2 t ground black peppercorns
2 soft hot dog or hamburger buns
2 t salt
1/4 c whole milk
1 c flat leaf parsley, finely chopped
2 eggs, lightly beaten
2 cloves garlic, finely chopped
3 T olive oil, plus more for greasing pan
1 T basil, finely chopped
2 lbs ground turkey meat
3/4 c finely grated Parmesan cheese (fancy or green canister are both OK!)
Instructions:
Preheat oven to 425 degrees. Line three cookie sheets with foil and grease with olive oil.
1. Mix the yogurt, milk, oil and eggs together in a small bowl. Break the buns apart and place in the bottom of a large bowl. Pour yogurt mixture over the bread and let sit until soft.
2. Mix in the rest of the ingredients except the meat to the mixture.
3. Add the turkey and using your hands, lightly mix together. You don't want the mixture to be completely uniform - chunks of bread and streaks of herbs are OK. Overmixing makes tough hockey-puck-like meatballs.
4. Form into balls of about 1 tablespoon large. Roll lightly and place on the sheet so they are not touching.
5. Bake for 35-45 minutes, rotating halfway through. Meatballs are done when they are slightly browned on the outside. Check a meatball to make sure no pink remains in the center.
6. Serve with Sweet and Sour caper sauce and Rice pilaf or as part of spaghetti and meatballs with red sauce. Extras can be frozen and reheated in the toaster oven.
Sweet and Sour Caper Sauce (thanks Gail!):
Ingredients:
1-2 T olive oil
1 onion, chopped
1/4 cup parsley
3-4 cups peeled, diced tomatoes (canned is fine)
3/4 t salt
1/4 t cracked pepper
1/2 t basil
2 T sugar or honey or agave
6 T red wine vinegar
4 T capers
Saute onion and parsley in oil. Add all other ingredients and simmer until the meatballs are done. Spoon over meatballs (and rice, yum).
Tuesday, February 22, 2011
Delicious Banana Bars
Black-Bottom Banana Bars Recipe
96% would make again
Read reviews (15)
These bars stay very moist, and their rich banana and chocolate flavor is even better the second day. My mother-in-law game me this recipe, and it's a big favorite with both my husband and two sons. —Rene Wright, Ferryville, Wisconsin
This recipe is:
Contest Winning
Monday, February 7, 2011
Runners Up
In my opinion, these two treats might have been even better than the candy balls I posted below. The chocolate-hazelnut thumbprints were a decadent treat, and the Maple-Chile popcorn was the perfect blend of sweet and spicy. Yummy.
CHOCOLATE HAZELNUT THUMBPRINTS
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.
3. Turn dough out onto a sheet of wax paper; Mine was REALLY crumbly; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.
AND.....
MAPLE-CHILE POPCORN
Coat a 15 x 10-inch jelly-roll pan or other large rimmed baking pan with cooking spray.
Place popcorn in a large metal or glass bowl lightly coated with cooking spray.
Combine syrup, butter, salt, and pepper in a saucepan over medium heat. Bring to a boil, stirring just until combined. Cook, without stirring, for 2 minutes. Pour syrup mixture over popcorn in a steady stream, stirring to coat.
Spread popcorn mixture in an even layer into prepared pan. Bake at 300° for 15 minutes. Remove from oven, and cool completely in pan.
CHOCOLATE HAZELNUT THUMBPRINTS
Yield: 28 cookies (serving size: 1 cookie)
Ingredients
- 4.5 ounces all-purpose flour (about 1 cup)
- 1 cup powdered sugar
- 1/3 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 2 large egg yolks
- 1 teaspoon instant espresso (optional; I used a packet of Starbucks Via)
- 1 teaspoon vanilla extract
- 2/3 cup finely chopped hazelnuts, toasted
- 1/3 cup hazelnut-chocolate spread (such as Nutella)
Preparation
1. Preheat oven to 350°.2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.
3. Turn dough out onto a sheet of wax paper; Mine was REALLY crumbly; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.
Nutritional Information
- Calories: 104
- Fat: 6.5g (sat 2.7g,mono 2.3g,poly 0.4g)
- Protein: 1.6g
- Carbohydrate: 10.9g
- Fiber: 0.8g
- Cholesterol: 23mg
- Iron: 0.6mg
- Sodium: 46mg
- Calcium: 11mg
MAPLE-CHILE POPCORN
Yield: 16 servings (serving size: 1/2 cup)
Ingredients
- Cooking spray
- 8 cups popcorn (popped without salt or fat; I used Steplanie's brown bag trick)
- 1/2 cup maple syrup
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon ground red pepper
Preparation
Preheat oven to 300°.Coat a 15 x 10-inch jelly-roll pan or other large rimmed baking pan with cooking spray.
Place popcorn in a large metal or glass bowl lightly coated with cooking spray.
Combine syrup, butter, salt, and pepper in a saucepan over medium heat. Bring to a boil, stirring just until combined. Cook, without stirring, for 2 minutes. Pour syrup mixture over popcorn in a steady stream, stirring to coat.
Spread popcorn mixture in an even layer into prepared pan. Bake at 300° for 15 minutes. Remove from oven, and cool completely in pan.
Nutritional Information
- Calories: 48 (17% from fat)
- Fat: 0.9g (sat 0.5g,mono 0.2g,poly 0.1g)
- Protein: 0.5g
- Carbohydrate: 9.9g
- Fiber: 0.6g
- Cholesterol: 2mg
- Iron: 0.2mg
- Sodium: 79mg
- Calcium: 7mg
And the winner is...
These little babies won the "Sweet" category in Throwdown. They even managed to beat out my Brother-in-law's FAMOUS (and amazing) chocolate chip cookies. These are so tasty, totally easy, and a perfect little treat to satisfy your chocolate craving without totally derailing your otherwise healthy day. Make them. You will thank me.
CHOCOLATE ALMOND CHERRY CRISPS
Yield: 36 servings (serving size: 1 crisp)
Ingredients
1 cup semisweet chocolate chips
3/4 cup white chocolate chips
1 1/2 cups oven-toasted rice cereal (such as Rice Krispies)
3/4 cup dried cherries, chopped
1/3 cup slivered almonds
1/2 teaspoon vanilla
Preparation
Cover a large baking sheet with wax paper.
Place semisweet and white chocolate chips in a medium glass bowl; microwave at HIGH 45 seconds. Stir, and microwave an additional 45 seconds or until almost melted. Stir until smooth. Add cereal and remaining ingredients; stir quickly to combine. Drop mixture by tablespoonfuls onto prepared baking sheet; chill 1 hour or until firm.
Nutritional Information
Calories:68 (44% from fat)
Fat:3.3g (sat 2g,mono 0.8g,poly 0.2g)
Protein:0.6g
Carbohydrate:9.7g
Fiber:0.7g
Cholesterol:0.0mg
Iron:0.3mg
Sodium:6mg
Calcium:7mg
CHOCOLATE ALMOND CHERRY CRISPS
Yield: 36 servings (serving size: 1 crisp)
Ingredients
1 cup semisweet chocolate chips
3/4 cup white chocolate chips
1 1/2 cups oven-toasted rice cereal (such as Rice Krispies)
3/4 cup dried cherries, chopped
1/3 cup slivered almonds
1/2 teaspoon vanilla
Preparation
Cover a large baking sheet with wax paper.
Place semisweet and white chocolate chips in a medium glass bowl; microwave at HIGH 45 seconds. Stir, and microwave an additional 45 seconds or until almost melted. Stir until smooth. Add cereal and remaining ingredients; stir quickly to combine. Drop mixture by tablespoonfuls onto prepared baking sheet; chill 1 hour or until firm.
Nutritional Information
Calories:68 (44% from fat)
Fat:3.3g (sat 2g,mono 0.8g,poly 0.2g)
Protein:0.6g
Carbohydrate:9.7g
Fiber:0.7g
Cholesterol:0.0mg
Iron:0.3mg
Sodium:6mg
Calcium:7mg
Thursday, January 27, 2011
Fast and FABULOUS Southwest Chicken!
I saw this on the Taste of Home Fb post today, and decided to try it for dinner tonight. It was quick, easy, healthy and flavorful. It was well received by the husband and the kids, and did I mention how EASY it was?
It's a perfect meal in a pinch, 20 minutes to tasty :)
- 4 Servings
- Prep/Total: 25 min.
Ingredients
- 3 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon pepper
- 1/4 teaspoon salt
- 4 boneless skinless chicken breast halves (4 ounces each)
- 2 teaspoons canola oil
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup salsa
- 2 cups cooked brown rice
Directions
- Combine the chili powder, cumin, pepper and salt; rub over chicken. In a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides. Stir in the beans, corn and salsa. Cover and cook over medium heat for 10-15 minutes or until a meat thermometer reads 170°.
- Slice chicken; serve with rice and bean mixture. Yield: 4 servings.
Cooking for 2: Black Bean Chicken with Rice for Two
Nutrition Facts: 1 chicken breast half with 3/4 cup bean mixture and 1/2 cup rice equals 400 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 670 mg sodium, 52 g carbohydrate, 8 g fiber, 32 g protein.
Friday, January 21, 2011
Microwave Popcorn.
Raise your hand if you have never looked at the ingredients or nutrition information on your bag of microwave popcorn. Raise your hand if you buy the 100-calorie bags and think you are eating healthy because it is only 100 calories of whole grains. Raise your hand if you HAVE looked and will not eat microwave popcorn due to the amounts of trans-fats in each serving.
If you haven't looked, look. Most microwave popcorn is saturated in partially hydrogenated vegetable oils, to the point where each serving can have several grams of trans fats. Yuck. So much for those 100 calories being "healthy".
You could buy "organic" microwave popcorn bags, but then you have to be willing to shell out the bucks for them. You could air pop it, but then you have to own and store an air popper. Or you could do the old fashioned pop it on the stove method (which is what I like best for the kiddos), but then you have to have the time and energy to do it and clean up after it! BUT, good old Orville now has a solution for those of us who are cash, appliance, and energy challenged: Gourmet Microwave Popcorn, Natural. It isn't organic, and you are still buying into the corn chain (thanks for sticking that to me, Micheal Pollan), but, you are now skipping all the partially hydrogenated CRUD build up in your system. Hooray. And, are you ready for this???? Even the 50% less fat version tastes FANTASTIC! It is really yummy. The whole bag works out to just a little over 100 calories and 5 grams of fat (the whole BIG bag) of yumminess. Oh yeah, and don't forget the whole grains!
Final benefit? Sign up for Amazon's "subscribe and save" deal on it, and you can get each box (3 big bags each) for about 2 bucks. **warning: you have to be willing to store 12 boxes** Once you get the delivery, you just cancel your subscription with no further obligation.
Healthy eating + discount = Happy Mandy!
If you haven't looked, look. Most microwave popcorn is saturated in partially hydrogenated vegetable oils, to the point where each serving can have several grams of trans fats. Yuck. So much for those 100 calories being "healthy".
You could buy "organic" microwave popcorn bags, but then you have to be willing to shell out the bucks for them. You could air pop it, but then you have to own and store an air popper. Or you could do the old fashioned pop it on the stove method (which is what I like best for the kiddos), but then you have to have the time and energy to do it and clean up after it! BUT, good old Orville now has a solution for those of us who are cash, appliance, and energy challenged: Gourmet Microwave Popcorn, Natural. It isn't organic, and you are still buying into the corn chain (thanks for sticking that to me, Micheal Pollan), but, you are now skipping all the partially hydrogenated CRUD build up in your system. Hooray. And, are you ready for this???? Even the 50% less fat version tastes FANTASTIC! It is really yummy. The whole bag works out to just a little over 100 calories and 5 grams of fat (the whole BIG bag) of yumminess. Oh yeah, and don't forget the whole grains!
Final benefit? Sign up for Amazon's "subscribe and save" deal on it, and you can get each box (3 big bags each) for about 2 bucks. **warning: you have to be willing to store 12 boxes** Once you get the delivery, you just cancel your subscription with no further obligation.
Healthy eating + discount = Happy Mandy!
Thursday, January 20, 2011
Cookies on a (calorie) budget
These cookies are ridiculously good. And a pretty decent size. And have a pretty decent calorie count. And did I mention they are ridiclously good?
Stats per cookie:
Calories: 137
Fat: 8.1g (sat 3.4g)
Carbs: 16.1g
Protein: 2.5g
Fiber: 1.3g
Ingredients:
1 cup of butter (you can save 15 calories per cookie if you replace 1/2 cup with applesauce or pumpkin)
1/4 cup granulated sugar
1/4 cup stevia (I used 1/2 cup Sun Crystals blend of sugar and stevia)
1/2 cup packed brown sugar
1 cup natural peanut butter
1 dollop (about 1/8-1/4 cup) greek yogurt
2 eggs
2 T vanilla
2 cups rolled oats
2 cups flour (I only had white on hand today, but the cookies would definitely take a 1/2 and 1/2 mix of white and wheat)
1/2 cup wheat germ (or wheat flour)
1 t baking soda
2 cups chocolate chips (you can save 37 calories per cookie by skipping these. They will still be delicious, but, well, they are chocolate chips. They are worth it.)
1. Preheat oven to 350. Cream butter and sugars. Blend in peanut butter, yogurt, eggs, and vanilla.
2. Mix oats, flours, and baking soda (I also added a pinch of salt). Incorporate into wet ingredients. Stir in chocolate chips.
3. Drop by rounded tablespoons (really, they were bigger than tablespoons) 1 inch apart on baking sheets (to grease or not to grease is your choice... I grease when I don't have parchment on hand). Bake 10-12 minutes (don't overbake: they will appear slightly unset in the middle when done). Cool (if you can wait that long) and eat. Try not to eat all 5 dozen. ;-)
Stats per cookie:
Calories: 137
Fat: 8.1g (sat 3.4g)
Carbs: 16.1g
Protein: 2.5g
Fiber: 1.3g
Ingredients:
1 cup of butter (you can save 15 calories per cookie if you replace 1/2 cup with applesauce or pumpkin)
1/4 cup granulated sugar
1/4 cup stevia (I used 1/2 cup Sun Crystals blend of sugar and stevia)
1/2 cup packed brown sugar
1 cup natural peanut butter
1 dollop (about 1/8-1/4 cup) greek yogurt
2 eggs
2 T vanilla
2 cups rolled oats
2 cups flour (I only had white on hand today, but the cookies would definitely take a 1/2 and 1/2 mix of white and wheat)
1/2 cup wheat germ (or wheat flour)
1 t baking soda
2 cups chocolate chips (you can save 37 calories per cookie by skipping these. They will still be delicious, but, well, they are chocolate chips. They are worth it.)
1. Preheat oven to 350. Cream butter and sugars. Blend in peanut butter, yogurt, eggs, and vanilla.
2. Mix oats, flours, and baking soda (I also added a pinch of salt). Incorporate into wet ingredients. Stir in chocolate chips.
3. Drop by rounded tablespoons (really, they were bigger than tablespoons) 1 inch apart on baking sheets (to grease or not to grease is your choice... I grease when I don't have parchment on hand). Bake 10-12 minutes (don't overbake: they will appear slightly unset in the middle when done). Cool (if you can wait that long) and eat. Try not to eat all 5 dozen. ;-)
Wednesday, January 19, 2011
Yogurt Pancakes
My weird kids do not eat grains or baked goods. It is impossible to get whole grains into them. They sometimes make me wonder if they are, in fact, MY children. However, last night we had breakfast for dinner and these yummy, light, fluffy and HEALTHFUL pancakes got gobbled up. I actually ran out and had to turn people away from the table wanting more (not a bad thing at all). So, try this.
Greek Yogurt Pancakes
Makes 12 4-inch pancakes
Indgredients:
•8 oz. Greek yogurt
•7 tbsp. all-purpose flour (instead of flour, I used Bob's Redmill Multigrain pancake mix, which is simply a lightly sweetened, lightly leavened blend of many wonderful whole grains. I highly suggest it. If you don't have it or don't want it, wheat flour will work just fine to keep them whole grain.)
•1 tbsp. sugar (I used half a T of Sun Crystals: a stevia/sugar blend)
•1 tsp. baking soda (reduce this if you use the pancake mix)
•1/2 tsp. salt
•2 large eggs
•1/2 tsp. vanilla extract (I used more like a Tablespoon)
And of course, add flavor: lemon juice, cinnamon, nutmeg, cloves, whatever you like. I did fresh ground nutmeg and fresh ground Saigon Cinnamon. Next time I will add lemon juice.
Directions:
Place Greek yogurt in a medium bowl. Add flour, sugar, baking soda and salt. Stir together very gently. Stop short of the mixture being totally combined. You want the pancakes to have some interesting texture.
Whisk eggs in a separate bowl. Add vanilla to eggs and stir to combine. Pour egg mixture into the Greek yogurt-flour mixture. Stir together gently. Don’t worry about the mixture being totally combined; a little white and yellow swirling is fine.
Pour the batter onto a griddle sprayed with cooking spray, ¼ cup at a time. Keep plenty of room between the pancakes, as they will spread! Cook for 1 to 1 1/2 minutes, then flip the pancakes. Cook for another 45 seconds and remove to plate. Repeat with the remaining batter. Top pancakes with fruit or desired toppings (you know, like good old Maple Syrup).
Greek Yogurt Pancakes
Makes 12 4-inch pancakes
Indgredients:
•8 oz. Greek yogurt
•7 tbsp. all-purpose flour (instead of flour, I used Bob's Redmill Multigrain pancake mix, which is simply a lightly sweetened, lightly leavened blend of many wonderful whole grains. I highly suggest it. If you don't have it or don't want it, wheat flour will work just fine to keep them whole grain.)
•1 tbsp. sugar (I used half a T of Sun Crystals: a stevia/sugar blend)
•1 tsp. baking soda (reduce this if you use the pancake mix)
•1/2 tsp. salt
•2 large eggs
•1/2 tsp. vanilla extract (I used more like a Tablespoon)
And of course, add flavor: lemon juice, cinnamon, nutmeg, cloves, whatever you like. I did fresh ground nutmeg and fresh ground Saigon Cinnamon. Next time I will add lemon juice.
Directions:
Place Greek yogurt in a medium bowl. Add flour, sugar, baking soda and salt. Stir together very gently. Stop short of the mixture being totally combined. You want the pancakes to have some interesting texture.
Whisk eggs in a separate bowl. Add vanilla to eggs and stir to combine. Pour egg mixture into the Greek yogurt-flour mixture. Stir together gently. Don’t worry about the mixture being totally combined; a little white and yellow swirling is fine.
Pour the batter onto a griddle sprayed with cooking spray, ¼ cup at a time. Keep plenty of room between the pancakes, as they will spread! Cook for 1 to 1 1/2 minutes, then flip the pancakes. Cook for another 45 seconds and remove to plate. Repeat with the remaining batter. Top pancakes with fruit or desired toppings (you know, like good old Maple Syrup).
Thursday, January 6, 2011
Friday, December 31, 2010
What I did with the first of my $.85 cans of organic pumpkin puree
Here is the recipe as found online. I will give you my changes and comments in blue. Because, really, who can pass up pumpkin waffles??? Not us. Ella actually took a bite and said, "Mom, these are even good without syrup!!"
Ultimate Pumpkin Waffles Recipe
In my mind, the perfect pumpkin waffles recipe channels all the delicious flavor of pumpkin pie into waffle form. After 90 or so batches that have distilled the recipe through countless variations on ingredient proportions and mixing techniques, I’ve developed a waffle I think is truly exceptional. It uses more pumpkin than literally any other recipe available and is wonderfully rich in spices, thanks to a carefully-balanced blend of cinnamon, clove, ginger, and fresh nutmeg. I hope you love it.
It’s not meant to be a good recipe. It’s not meant to be great. It’s meant to be the best…
INGREDIENTS
makes 4 round “Belgian” style pumpkin waffles With my little waffle maker, we got 8 waffles
• 1/4 cup light brown sugar I doubled this and made them super sweet. You could also do molasses or stevia
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour I think the recipe would hold up well with some wheat flour subbed in
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk I used "Royal Rich" which is skim milk with some of the water removed
• 1 cup canned solid-pack pumpkin I used a wee bit more to make up for the fat I didn't have in the milk
• 4 Tbsp. unsalted butter, melted and warm I think you could cut this down if you want to make them trimmer
*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.
DIRECTIONS
1. Lightly oil the waffle iron with vegetable oil I used butter for better flavor, but the waffles came out a little soggy, and set it to the desired temperature.
2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
9. Once the waffle iron is heated, you’re ready to pour the batter! In my Presto FlipSide waffle maker, cook time is exactly 2 minutes 30 seconds.
These really were super yummy. I couldn't get the boys to stop eating them. Me either, for that matter! They were a super good "breakfast" form of pumpkin pie. Yum.
Ultimate Pumpkin Waffles Recipe
In my mind, the perfect pumpkin waffles recipe channels all the delicious flavor of pumpkin pie into waffle form. After 90 or so batches that have distilled the recipe through countless variations on ingredient proportions and mixing techniques, I’ve developed a waffle I think is truly exceptional. It uses more pumpkin than literally any other recipe available and is wonderfully rich in spices, thanks to a carefully-balanced blend of cinnamon, clove, ginger, and fresh nutmeg. I hope you love it.
It’s not meant to be a good recipe. It’s not meant to be great. It’s meant to be the best…
INGREDIENTS
makes 4 round “Belgian” style pumpkin waffles With my little waffle maker, we got 8 waffles
• 1/4 cup light brown sugar I doubled this and made them super sweet. You could also do molasses or stevia
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour I think the recipe would hold up well with some wheat flour subbed in
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk I used "Royal Rich" which is skim milk with some of the water removed
• 1 cup canned solid-pack pumpkin I used a wee bit more to make up for the fat I didn't have in the milk
• 4 Tbsp. unsalted butter, melted and warm I think you could cut this down if you want to make them trimmer
*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.
DIRECTIONS
1. Lightly oil the waffle iron with vegetable oil I used butter for better flavor, but the waffles came out a little soggy, and set it to the desired temperature.
2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
9. Once the waffle iron is heated, you’re ready to pour the batter! In my Presto FlipSide waffle maker, cook time is exactly 2 minutes 30 seconds.
These really were super yummy. I couldn't get the boys to stop eating them. Me either, for that matter! They were a super good "breakfast" form of pumpkin pie. Yum.
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